CREAMY DILL MASHED POTATOES

Ingredients:

Approx 1.5 lbs of golden potatoes
Handful of fresh chopped dill (about 2 tablespoons)
About half a cup of sour cream
1 Tablespoon of UP EVOO (we used Picual)
2 Tablespoons of Wild Dill Olive Oil
1 tsp. of garlic powder
Sea salt
Fresh ground pepper
Extra fresh chopped dill to garnish

Instructions:

1.)Cut potatoes into large chunks. Boil in water in a medium to large pot until soft enough to pierce with a fork easily. Drain. They should be tender, but relatively firm.

2.) Transfer to a large bowl. Mash with fork or potato masher. Add 1 tbsp. of EVOO and 2 tbsp. of Wild Dill Infused Olive Oil, sour cream, garlic powder, and a handful of fresh chopped Dill (a tablespoon or two). Mix together.

3.) Add sea salt and fresh ground pepper to taste.

4.) Transfer to a plate, garnish the top with fresh chopped dill, a drizzle of EVOO and Wild Dill Olive Oil.

5.) Serve with a side of haricot vert, (or small green beans) as a fun addition drizzled with EVOO and Dill Olive Oil and seasoned with salt and pepper.

ROASTED BUTTERNUT SQUASH STACKS with SAGE PUMPKIN SEED PESTO

Ingredients:

For the Roasted Butternut Squash:
1 medium butternut squash peeled, and cut in to 3"-4" "sticks" no more than 1" thick
2 tablespoons of intense UP Extra Virgin Olive Oil such as Picual, Arbequina, or Coratina
2 tablespoons of Orange-Vanilla White Balsamic Vinegar
1 teaspoon sea salt
freshly ground pepper

Toasted Pumpkin Seed & Sage Pesto:
1/4 cup tightly packed fresh sage leaves
1/3 cup + 1/4 cup shelled, toasted pumpkin seeds
1/3 cup super fruity Medium intensity UP Extra Virgin Olive Oil or an infused olive oil such as Mushroom Sage Olive Oil, Gremolata Olive Oil, or Garlic Olive Oil
1/3 cup + 1/3 cup ricotta salata, feta, or grated Pecorino can be used as a substitute
sea salt and pepper to taste

Instructions:

Preheat the broiler or oven to 500 F and adjust the rack to the the highest position in the oven. Combine the oil and vinegar in a bowl large enough to hold the butternut squash. Whisk to combine the oil and vinegar thoroughly. Toss the butternut squash with the mixture and arrange the squash in a single layer on a shallow, lined baking sheet. Liberally season the squash with salt and pepper. Roast the squash for 10 minutes per side, flipping half way through, until the edges turn golden brown.

In the bowl of a food processor or jar of a blender, add the sage leaves, 1/3 cup of toasted pumpkin seeds, olive oil, and cheese. Process until the paste is fine in consistency. Season with salt and pepper to taste.

To Assemble:
Arrange the butternut squash on a decorative platter. (I built tall stacks with the butternut squash sticks). Drizzle the pesto all over the butternut squash, followed by the reserved toasted pumpkin seeds, and the reserved cheese. Serve warm.

Serves 4-6

ROASTED ZUCCHINI AND SQUASH

Ingredients:

2 small zucchini cut into slices

2 small yellow squash cut into slices

12 oz small cherry tomatoes , sliced into halves

3 tablespoons Garlic Infused olive oil

½ teaspoon of dried oregano

½ teaspoon of chopped fresh parsley

1 cup (2.4 oz) finely shredded Parmesan cheese

Salt and Pepper

Instructions:

Preheat oven to 400 degrees.

Place parchment paper or aluminum foil onto a 13 inch baking sheet. In a small bowl whisk together, the Garlic Infused Fused olive oil, parsley, and oregano. Place zucchini, yellow squash and tomatoes in a large mixing bowl. Pour olive oil mixture over top and gently toss with hands to evenly coat. Pour onto baking sheet and spread into an even layer. Season with salt and pepper. Sprinkle Parmesan over the top of each. Roast in preheated oven 25 - 30 minutes until veggies are tender and Parmesan is golden brown.

CARAMELIZED BRUSSELS SPROUTS & MUSHROOMS

Ingredients:

1 -1/2 pounds small, fresh brussels sprouts, dried end trimmed, and cut in half
1/2 pound fresh Cremini mushrooms sliced in half

1/4 cup Mushroom-Sage Infused Olive Oil

1 medium shallot thinly sliced

2 Tablespoons Pomegranate Balsamic Vinegar

1 teaspoon salt

fresh ground pepper to taste

Instructions:

Heat a heavy-duty 12" saute pan, add the Fused olive oil. Add the shallot and sauté over medium until translucent. Add the mushrooms and brussles sprouts and sauté over medium-high heat until the mushrooms and brussles sprouts begin to caramelize (about 6 minutes). Add the 2 tablespoons of pomegranate balsamic to the pan stirring and scraping to de-glaze it. (Make sure to scrape up the browned bits of mushroom and shallot at the bottom while evenly coating the brussles sprouts). Season with salt and pepper to taste. Serve hot.

WILD RICE and MUSHROOM STUFFED ACORN SQUASH

Ingredients:

2 medium-sized acorn squash

4 Tablespoons Ultra-Premium olive oil

8 oz. mushrooms, sliced

1 large shallot, chopped

2 celery stalks, chopped

2 cups chicken or vegetable broth

1 ¼ cups wild rice blend, uncooked

½ cup toasted walnuts, chopped

½ teaspoon fresh or dried thyme

¼ cup fresh parsley, chopped

1 tablespoon Garlic Infused Olive Oil

2 teaspoons sea salt

Fresh ground pepper to taste

½ cup fresh grated Parmesan (optional)

Instructions:

ACORN SQUASH

To bake the acorn squash, reheat your oven to 400ºF and line a baking sheet with parchment paper.

Cut each acorn squash in half lengthwise and remove the seeds/strings. Rub the cut sides with 1 tablespoon of garlic olive oil. Season each half with salt and pepper.

Lay them cut side down on the baking sheet and roast for about 30-40 minutes, or until a fork easily pierces through the center.

Remove the squash from the oven and allow it to cool on the baking sheet for 15 minutes before handling. 

WILD RICE AND MUSHROOMS

Prepare the stuffing while the acorn squash is in the oven.

Sauté the onion and celery in a saucepan with a bit of olive oil oil, just until they begin to change color and texture. About 5 minutes.

Add the broth, wild rice, and thyme to the pot. Cover and bring to a simmer. Lower the heat and simmer for 40-45 minutes, or until the rice is fully cooked. If the rice is still firm after cooking, add 1-2 Tablespoons broth and cook slightly longer.

While the rice cooks, add a bit of oil to the bottom of a skillet and sauté the mushrooms until they are tender. About 10-15 minutes.

Add the cooked mushrooms, parsley and walnuts into the pot with the fully cooked wild rice and mix to incorporate well. Check and adjust seasoning with additional salt and pepper, if desired. 

Stuff each acorn squash half with the wild rice mixture stuffed side up, top with cheese and bake for an additional 8-10 minutes until the tops are bubbly and golden brown.